Learn · Food Microbiology for Safe and Sustainable Food Systems

Lecture 5 of 42Week 0

Lecture 05 : Classification of Microorganisms (Molds, Yeasts, Protozoa and Viruses)

Prof. Prem Prakash Srivastav · IIT Kharagpur

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From
Food Microbiology for Safe and Sustainable Food Systems, IIT Kharagpur (at NPTEL)
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CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
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NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
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All the lectures

  1. Lecture 01 : Introduction Video
  2. Lecture 02 : Development in Food Microbiology and Current Status Video
  3. Lecture 03 : Classification of Microorganisms Video
  4. Lecture 04 : Classification of Microorganisms (Eukaryotic cell, algae, fingi and molds) Video
  5. Lecture 05 : Classification of Microorganisms (Molds, Yeasts, Protozoa and Viruses) Video
  6. Lecture 06 : Sources of Microorganisms Video
  7. Lecture 07 : Biochemistry of some beneficial traits Video
  8. Lecture 08 : Food Fermentation Video
  9. Lecture 09 : Starter culture Video
  10. Lecture 10 : Interstinal benefiical bacteria (Probiotics) Video
  11. Lecture 11 : Contamination of foods (Chemical Contaminations) Video
  12. Lecture 12 : Contamination of foods (Biological Contaminations) Video
  13. Lecture 13 : Contamination of foods (Physical and crosscontamination Contaminations) Video
  14. Lecture 14 : Various stages of contamination of foods Video
  15. Lecture 15 : Minimization of food contamiantion Video
  16. Lecture 16 : Microbial growth characteristics Video
  17. Lecture 17 : Nature of microbial growth in food Video
  18. Lecture 18 : Factors affecting microbial growth (intrinsic factors) Video
  19. Lecture 19 : Factors affecting microbial growth (extrinsic factors) Video
  20. Lecture 20 : Measurement of microbial growth Video
  21. Lecture 21 : Overview Video
  22. Lecture 22 : Spoilage of fruits and vegetables Video
  23. Lecture 23 : Spoilage of meat, poultry, egg and sea foods Video
  24. Lecture 24 : Spoilage of dairy and dairy based product Video
  25. Lecture 25 : Spoilage of cereal product, beverages and canned based Product Video
  26. Lecture 26 : Foodborne Illnesses Video
  27. Lecture 27 : Foodborne Intoxication Video
  28. Lecture 28 : Foodborne Infection Video
  29. Lecture 29 : Foodborne Toxicoinfections Video
  30. Lecture 30 : Food-borne diseases and food safety in India Video
  31. Lecture 31 : Thermal Processing of Food (Blanching, Pasteurization and Appertization) Video
  32. Lecture 32 : Thermal Processing of Food (Sterilization) Video
  33. Lecture 33 : Thermal Processing of Food (Thermal Death Rate Kinetics ) Video
  34. Lecture 34 : Irradiation Video
  35. Lecture 35 : Chemical methods Video
  36. Lecture 36 : Food Sanitation and Safety Video
  37. Lecture 37 : Food Sanitation and Safety (Cont..) Video
  38. Lecture 38 : Microbiological Considerations in Food Packaging Video
  39. Lecture 39 : Microbiological Considerations in Food Packaging (Cont..) Video
  40. Lecture 40 : Food Laws and Standards Video
  41. Live Session 06-03-2025 Video
  42. Live Session 07-04-2025 Video